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Santa's Favorite Cake

Rated as 4.48 out of 5 Stars

"This cake is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting."
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2 h 10 m servings 810
Original recipe yields 12 servings (1 - 3 layer cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
  3. Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
  4. Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
  5. In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.

Nutrition Facts

Per Serving: 810 calories; 31.7 126.9 7.2 38 711 Full nutrition

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Read all reviews 75
  1. 91 Ratings

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Most helpful positive review

Okay, I thought this was a perfect recipe! I completely enjoyed it. I only have one tip. . . I had no clue that the red batter would be so thick! The recipe says to just bake according to di...

Most helpful critical review

Frosting was excellent, cake was blah. I will make this frosting again for other cakes. I will never make the cake recipe again. The box by it's self would have been better. The frosting would b...

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Okay, I thought this was a perfect recipe! I completely enjoyed it. I only have one tip. . . I had no clue that the red batter would be so thick! The recipe says to just bake according to di...

My mom only made the peppermint frosting and put it on top of chocolate cupcakes. It was very, very good. I'm NOT a big fan of peppermint but I didn't think it was too minty at all. You need to ...

This makes a really festive teaspoon of peppermint extract goes a long way. Taste it before you add the second.

This is a very good cake, would be really nice to take to a Christmas party. I have to agree with the previous post, 1 teaspoon of peppermint oil is more then enough! I used the 2 called for, an...

I got so many compliments on this cake when I served it at my Christmas party. I even had people asking me for the recipe. The only changes I made was that I used butter instead of margarine (I ...

This was good. I took the advice of others and used only 1/2 the yellow cake mix and 1 1/2 tsp. of peppermint extract. It was still too much peppermint. I will use 1/2 tsp. next time. Also, ...

A number of reviews mentioned it was sort of dry, so I added an extra T. of oil to the white cake recipe. It takes a little longer to bake, but was nice and moist. Also, make sure you have fre...

This was delicious! I cheated a bit though. For the cake, I used Betty Crocker white cake mix and Duncan Hinz Red Velvet cake. I prepared them per the box instructions, rather than adding anyth...

I made this a few nights ago and the whole family LOVED it. I didn't have peppermint flavoring. So I took a bag of peppermint individuals put them in the blender and crushed them as fine as suga...